FEED THE SPIRIT!

"In the beginning was the Word, and the Word was with God, and the Word was God. The same was in the beginning with God. All things were made by him; and without him was not any thing made that was made. In him was life; and the life was the light of men." John 1:1-4 KJV

"For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life." John 3:16 KJV

"And Jesus said unto them, I am the bread of life: he that cometh to me shall never hunger; and he that believeth on me shall never thirst." John 6:35 KJV

"That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved." Romans 10:9 KJV

"It is the spirit that quickeneth; the flesh profiteth nothing: the words that I speak unto you, they are spirit, and they are life." John 6:63 KJV

Add the dry ingredients in
a bowl and mix it until combined. Then pour the wet ingredients in a separate
bowl and whisk them up. Now add the dry
ingredients into the wet ingredients in batches and mix them together until the
flour completely dissolves in the liquid. Allow mixture to rest for half an
hour at room temperature. Then divide mixture into 3 containers and set aside.

Step 2: Prepare mung
bean layer

1 cup split mung beans

2 cups water

Pour 1 cup of water in a
bowl of mung beans, soak them for about 30 minutes and then drain them. Next
cook the mung beans in one cup of water on medium heat for about 5-7 minutes or
until completely softened. Then pour the cooked mung beans and a container of
coconut/flour mixture into a blender and turn the blender on high to mash the
mung beans into a creamy consistency.
Finally pour into a container and set aside.

Step 3: Create pandan &
coffee layer

1 tablespoon brewed coffee

½ teaspoon pandan extract

Pour coffee into one of the
remaining coconut/flour mixture, mix well and set aside. Then add the pandan
extract to the other coconut/flour mixture, mix and set aside.

Step 4: Steam the cake

Water to steam

1 teaspoon vegetable oil

Turn your stove on high and
bring your steamer water to a boil. Then spread oil all over the inside of an aluminum
bowl (I used a 9 inch bowl), place it in the steamer and put the lid on top.
When the steamer gets hot, pour the pandan mixture into the aluminum bowl until
it creates a thin layer covering the bottom of the bowl. Allow it to steam on
high heat for about 4-5 minutes or until the layer is completely solid.

Next, pour in the coffee
mixture on top of the pandan layer until it creates a thin brown layer that
completely covers the green layer. Steam it on high heat for about 4-5 minutes
or until the layer is completely solid.

Then pour in the mung bean
mixture on top of the brown layer until it creates a thin yellow layer that
completely covers the brown layer. Steam it on high heat for about 4-5 minutes
or until the layer is completely solid.

Now repeat this process
until the aluminum bowl fills to the top with several layers.

***When steaming this cake,
make sure to wipe the water off the lid between steaming each layer or tie a
clean kitchen towel on the lid to absorb the water from the lid while the
layers are steaming.

Finally turn off the heat,
and carefully remove the aluminum bowl from the steamer. Allow the cake to
completely cool off and then place a serving plate on top of the bowl. Then flip
the plate over until cake is on top of the plate. Now you can cut the cake into
whatever shapes you’d like!

You can eat this cake by
peeling off the layers and savoring each flavor a layer at a time or you can
just take a bite and taste all of the layers together.

Add the dry ingredients in
a bowl and mix it until combined. Then pour the wet ingredients in a separate
bowl and whisk them up. Now add the dry
ingredients into the wet ingredients in batches and mix them together until the
dry ingredients completely dissolve in the liquid. Allow mixture to rest for
half an hour at room temperature. Then divide the mixture into 2 containers and
set aside.

Step 2: Prepare mung
bean layer

1 cup split mung beans

2 cups water

Pour 1 cup of water in a
bowl of mung beans, soak them for about 30 minutes and then drain them. Next
cook the mung beans in one cup of water on medium heat for about 5-7 minutes or
until completely softened. Then pour the cooked mung beans and a container of
coconut/flour mixture into a blender and turn the blender on high to mash the
mung beans into a creamy consistency.
Finally pour into a container and set aside.

Step 2: Prepare mung bean
layer

1 cup split mung beans

2 cups water

Pour 1 cup of water in a
bowl of mung beans, soak them for about 30 minutes and then drain them. Next
cook the mung beans in one cup of water on medium heat for about 5-7 minutes or
until completely softened. Then pour the cooked mung beans and a container of
coconut/flour mixture into a blender and turn the blender on high to mash the
mung beans into a creamy consistency.
Finally pour them into a container and set aside.

Step 3: Create pandan
layer

1 teaspoon pandan extract

In the other container of
coconut/flour mixture, add in the pandan extract, mix well and set aside.

Step 4: Steam the cake

Water to steam

1 teaspoon vegetable oil

Turn your stove on high and
bring your steamer water to a boil. Then spread oil all over the inside of an
aluminum bowl (I used a 9 inch bowl), place it in the steamer and put the lid
on top. When the steamer gets hot, pour the pandan mixture into the aluminum
bowl until it creates a thin green layer covering the bottom of the bowl. Allow
it to steam on high heat for about 4-5 minutes or until the layer is completely
solid.

Next, pour in the mung bean
mixture on top of the green layer until it creates a thin yellow layer that
completely covers the green layer.

Now repeat this process
until the aluminum bowl fills to the top with several layers.

***When steaming this cake,
make sure to wipe the water off the lid between steaming each layer or tie a
clean kitchen towel to absorb the water from the lid while the layers are steaming.

Finally turn off the heat,
and carefully remove the aluminum bowl from the steamer. Allow the cake to
completely cool off and then place a serving plate on top of the bowl. Then
flip the plate over until cake is on top of the plate. Cut it to whatever
shapes you like. You can eat this cake
by peeling off the layers and savoring each flavor a layer at a time or you can
just take a bite and taste all of the layers together.

Pour
flour, cocoa powder, baking powder and salt into a sieve and sift them into a
bowl. Next whisk the dry ingredients until well combined and then set them
aside.

Step 2: Make red mixture

1/2
cup buttermilk

1
tablespoon raspberry purée

1
teaspoon liquid red food coloring

Pour
the buttermilk, raspberry purée and red food color into a container and whisk
them together until blended. Then set this mixture aside.

***To
make the raspberry purée crush ½ cup of fresh raspberries through a sieve and
use the liquid portion for this recipe and reserve the solid portion for a
smoothie or other raspberry recipe.

Step 3: Bake cupcakes

1/4
cup soften unsalted butter

3/4
cup granulated white sugar

1/2
teaspoon vanilla extract

1
large egg

1/2
teaspoon white distilled vinegar

1/2
teaspoon baking soda

Preheat
your oven to 350 F. Then place the butter and sugar in a bowl and mix them up.
Next, add the vanilla extract and egg to the butter sugar mixture and whisk
until smooth and creamy.

Now
add in the red liquid mixture alternating it with thedry
ingredients and mix them until smooth. You want to repeat this alternating
method for about 3-4 times in order to ensure all of the ingredients are well
incorporated. Then set the cupcake batter aside.

In
a small bowl, mix vinegar and baking soda until it fizzes up. Then quickly add
it to the cake batter and mix well.

Next
scoop the batter into cupcake liners filling them about 2/3 of the way up. Bake
the cupcakes between 18-20 minutes or until a skewer inserted in the center of
the cupcakes comes out clean. Then allow them to cool completely before
frosting.

Step 4: Assemble
cupcakes

8
ounces soften cream cheese

1
teaspoon vanilla extract

1/2
cup powdered sugar

8
tablespoons soften unsalted butter

12
fresh raspberries

Toasted
almond slices

To
make the frosting, add the cream cheese, butter, and vanilla into a bowl. Then
sift in the powdered sugar on top of the vanilla butter cream cheese. Next mix
the sugar with the butter and cream cheese until smooth and creamy. Then spread
the frosting on top of all cupcakes. Finally place a raspberry in the middle of
each cupcake and surround the raspberry with almond slices to create a flower
in the middle of all the cupcakes.

****You
can eat these cupcakes right away or store them in a refrigerator until ready
to consume.

About Me

This blog was created to provide you with support, shortcuts, tools and techniques to improve the quality of your meals and the time it takes to prepare them. Many of us do not have all day to prepare meals for our families because of work and other obligations. Whatever the size or style learning, Tina is here for everyone from beginner cooks to expert chefs. She fuses traditional dishes with modern flavors and ingredients to create a culinary journey. Tina was facing a culture of non-precise measurements that contributed to her inventive style. Her love for cooking served as an inspiration to bring an innovative approach to teaching traditional recipes. She honors the many international traditions of each style of cuisine she cooks.